Fiery white chili

Serves 6 people


1 lb. chicken breasts, boneless, skinless

2 Tbs. all-purpose flour

2 tsp. ground cumin, divided

2 Tbs. vegetable oil

2 celery stalks, diced

1 green bell pepper, diced

1 16-oz. can cannellini beans, drained

1 cup chicken broth

1 4-oz. can chopped green chilies, drained

1/4 cup lime juice

1 Tbs. hot sauce

1 tsp. salt

2 Tbs. fresh parsley, chopped

1/4 cup Monterey Jack cheese, shredded (optional)


  1. Cut chicken breasts into 1/2-inch cubes.
  2. In shallow bowl, combine flour and 1 teaspoon cumin; toss chicken in flour mixture.
  3. Heat vegetable oil in 4-quart saucepan over medium-high heat.
  4. Add chicken; cook until well browned on all sides, stirring frequently.
  5. Remove chicken to bowl.
  6. In drippings remaining in saucepan, cook celery and green pepper over medium heat until tender crisp, about 5 minutes.
  7. Stir in beans, chicken broth, green chilies, lime juice, hot sauce, salt, remaining 1 teaspoon of cumin and browned chicken.
  8. Heat to boiling over high heat.
  9. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally.
  10. Stir in parsley.
  11. Serve with shredded Monterey Jack cheese, if desired.

Source: Adapted from TABASCO and photo by McCormick

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